VEGETABLE BIRIYANI

INGREDIENTS

2 Cups raw rice

1 cup vegetables( beans, peas and carrot)

2 medium size onion chopped

2 sprig chopped mint leaves

8-10 cashews

4-6 cloves

3-5 cinamom

3-5 cardamom

5-6 green chillies cut into slitwise

1 table spoon ginger garlic paste

2-3 table spoon oil

TO GRIND

½ Cup coconut

2 sprig of coriander leaves

METHOD

1.      Heat oil in cooker, add mustard seeds, when they start to splutter, add cloves, cinnamon, cashews and cardamom , fry for few seconds.

2.      Add mint leaves and ginger garlic paste , saute for few minutes add green chillies and chopped onion,  fry it until onion turns golden brown.

3.      Now add vegetables  and fry for 2-3 minutes.

4.      Add the grind paste and fry until the oil comes out.

5.      Now add raw rice ,4 cups water and salt close the cooker and cook it for 2-3 whistle.

6.      When the pressure subsides, open it  and Serve hot with raita.

GREEN TOMATO CHUTNEY

INGREDIENTS

3-4 green tomato chopped

6-8 green chilli cut length wise

1 tea spoon jeera

1 table spoon urdu dal

8-10 garlic pods

1 sprig curry leaves

1 tea spoon mustard seeds

1 table spoon split Bengal gram

A pinch asafoetida

1 table spoon grated coconut

2 table spoon oil

METHOD

1.         Heat the 1 spoon oil in a kadai, add urdu dal fry for few seconds until it turns to golden yeloow.

2.         Now add green tomato , garlic pods , green chillies, grated coconut and tamarind. Fry for few minutes until it tomato becomes soft. Keep aside and let it cool.

3.         Grind it in a mixer to a coarse paste by adding salt and water.

4.         Heat the oil in a kadai, add the mustard seeds, when they begin to splutter, add
The asafoetida, curry leaves and split Bengal gram. Sauté till the split Bengal and black gram   turn lightly browned. Add it chutney.

5.         serve it as side dish for chapathi.